Heat oil in a non-stick pan. Add cumin seeds and saute till fragrant.
Add ginger and green chillies and sauté for half a minute. Add green peas, ½ tsp turmeric powder, red chilli powder, dried mango powder, dried fenugreek leaves and salt and sauté for 1-2 minutes. Switch off the heat and transfer the mixture in a bowl.
Add cottage cheese, mix well and set aside to cool.
Mix together wheat flour, gram flour, pomegranate seeds, remaining turmeric powder, salt and sufficient water in another bowl and knead into a dough. Apply a little oil on the dough. Cover and set aside for 15 minutes.
Heat a non-stick tawa.
Add onion to the green pea mixture and mix well.
Divide the dough into equal portions and shape into balls. Take each ball, shape it into a katori. Place a portion of the stuffing, bring the edges together and seal the edges. Dust with dry flour and roll into a parantha.
Place the paranthe, one by one, on the hot tawa and cook for ½ minute. Flip, apply ½ tsp ghee and flip again. Apply ½ tsp ghee on this side too and cook, turning sides, till both sides are evenly golden.
Place the paranthe on the work top. Sprinkle chaat masala and cut each paranthe into pieces.
Transfer onto a serving plate and serve hot.